Tofu Pad Thai

Instructions

1
Cook Within: Rice noodles should still have a little bite when drained from boiling water. They will finish cooking when added to sauce. It’s believed that tofu was discovered accidentally over 2,000 years ago when a Chinese cook curdled soy milk by mixing it with nigari seaweed. The same method is used to produce tofu today! Line a plate with two paper towels. Rinse tofu, cut into ½” thick slices across width, and cut pieces diagonally to form triangles. Arrange tofu in a single layer on plate, top with another paper towel, then another plate. Add some weight to plate (such as a canned good or two more plates) to gently press tofu. Removing moisture allows tofu to get crispy and better absorb flavors. Set aside 15 minutes.
2
Prepare Sauce and Sear the Tofu: Combine sweet chili sauce (to taste), chili oil (to taste), soy sauce, 2 tsp. lime juice, and ½ cup water stick pan over medium-high heat. Add tofu pieces to hot pan and cook 5-6 minutes per side, or until well-browned. Remove pan from burner and add 2 Tbsp. sauce (reserve remaining for coating noodles). Stir to lightly coat tofu, then transfer tofu to a plate.
3
Prepare the Ingredients: Trim and thinly slice green onions on an angle, keeping white and green portions separate. Zest and halve lime. Quarter one half and juice remaining half. Keep peanuts in bag and coarsely crush with a small pan or meat mallet.
4
Assemble the Pad Thai: Return pan used for tofu to medium heat and add 1 tsp. olive oil. Add white portions of green onions and matchstick carrots to hot pan. Cook 1 minute, stirring often, or until just beginning to soften. Add rice noodles (rinse with water once more if stuck together) and remaining sauce. Cook 2 minutes, stir- ring constantly, until combined and warmed through.
5
Add rice noodles to boiling water and cook 4: minutes, stirring often, or until just tender. Drain in colander and rinse well with cold water. Rinsing with cold water stops the cooking process.
6
Plate the Dish: Place a serving of pad thai on a plate along with tofu. Garnish with green portions of green onions, crushed peanuts, and lime zest. Serve with lime recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts and hot chili oil both add spiciness to pad thai sauce. Use to taste, or feel free to is used twice. 2 Tbsp. glazes tofu and remaining is added to noodles and vegetables. used twice. White portions are cooked with carrots and green portions garnish dish. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

Ingredients

Instructions